Welcome to the Summer 2 CSA Season! We are harvesting from our farm:
- Tulsi (Holy Basil)
- Red & Green Okra
- Cubanelle or Corno di Toro Green Peppers
Plus adding these great items from partner producers:
- Green Cabbage – New Sprout
- Mediterranean Eggplant – New Sprout
- Curly Green Kale – New Sprout
- Purple Top Turnips – New Sprout
- Grape Tomatoes – New Sprout
- Vidalia Onions – Oso Sweet
Recipe: Crispy Shoestring Oven Roasted Okra Fries
This is a farmer John original – when dad makes dinner for the kids, they eat this okra up! You can make it as a side dish, or top any dish like grits or pasta with these crispy bits.
1. Preheat oven to 420 degrees, convection if available. Line a large cookie sheet with parchment paper, or 9 x 13 glass pans.
2. Wash okra and slice lengthwise into narrow strips. Each piece should be cut into quarters.
3. Toss in a bowl with salt to taste and a small amount of avocado, sunflower, or high-heat oil of your choice.
4. Arrange okra on your baking dish in a single layer with plenty of space.
5. Roast until very crispy. Check after about 20 minutes and stir if needed. Total cook time should be about 30-35 minutes.
Recipe: Frango com Quiabo (Chicken and Okra)
Contributed by Leidy Dos Santos
This dish is the flagship of my state, Minas Gerais. Usually associated with caipiras (people that live in the countryside), frango com quiabo is my favorite childhood dish and every spoonful takes me back to the little farm where I grew up. I hope you enjoy it!
1 whole chicken
1 pound of okra
2 medium onion
5 garlic cloves
1 tablespoon of paprika (we use annatto for color is Brazil, but paprika works too)
1 cup chopped green onions
1 cup chopped parsley
3 tablespoons olive oil
Salt to taste
Cut the whole chicken your preferred way. I cut it into 10 pieces.
Marinate the chicken in lime juice, 3 crushed garlic cloves, 1 diced medium onion (the smaller, the better), paprika, 1 tablespoon of olive oil, and salt. Let it marinate in the fridge for at least 30 min.
Meanwhile, cut the okra in thick slices and sautee in olive oil on high heat until the sliminess is gone. Set aside.
Cut 1 medium onion in very small pieces and add it to a hot pot with olive oil. Cook it until it’s on the verge of burning, but not burned. It should have a deep brown color that’s going to make the chicken look and taste amazing. It takes some time and stirring, but it’s definitely worth it.
Add the chicken to the pot after the onions are ready and cook it for about 10 minutes to sear it.
Add the okra and 2 crushed garlic cloves.
Add salt and enough water to cover it up and let it simmer on medium heat until the chicken is cooked (30 – 40 min).
Garnish with green onions and parsley. Enjoy!
We eat it with rice and polenta, but just rice is great too.